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Shiraae (Spinach and Carrot with Tofu Dressing)
Serves 2–3 · About 30 min (10 min of this is just letting the tofu cool)
Mash drained tofu, season it with ground sesame seeds, sugar and soy sauce, and toss with boiled spinach and carrot.
① Drain the tofu→② Boil the vegetables→③ Squeeze the water out of the vegetables→④ Make the dressing→⑤ Toss together
What to buy
Tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Drain the tofu
- Wrap the tofu in 2 paper towels and put it on a microwave-safe plate
- Do not cover with plastic wrap. Microwave at 600 W for 2 minutes
- It is hot, so take it out with oven mitts. Pour off the water on the plate, wrap in new paper towels and let cool for 10 minutes
How to tell it's doneThe tofu is cool enough that it does not feel warm, and almost no water comes out onto the plate.
Be carefulIf you use it while warm, water comes out of the dressed vegetables easily. Let it cool completely.
2
Boil the vegetables
- While the tofu cools, peel the carrot and cut it on the cutting board into thin strips about 4 cm long and 3 mm thick
- Cut a little off the root end of the spinach and wash the dirt off the base well with water
- Fill a bowl with cold water
- Put about 1 L water in a pot and bring to a boil over high heat. Add the carrot, boil 2 minutes, then scoop it out with a slotted ladle into a colander
- In the same water, put in the spinach root end first for 30 seconds, then push it all under and boil 30 more seconds
- Take out the spinach with tongs or cooking chopsticks and put it in the bowl of cold water to cool
How to tell it's doneThe carrot bends when you press it with your fingers. The spinach stems are soft and the color is dark green.
Be carefulThe water can splash, so put the spinach in with tongs or cooking chopsticks and keep your hands away from the water.
3
Squeeze the water out of the vegetables
- Line up the root ends of the spinach and squeeze out the water with both hands
- On the cutting board, cut into 3 cm lengths
- Put the spinach and carrot in a bowl, pour over 1/2 tsp soy sauce, mix, then squeeze lightly again (throw away the liquid)
How to tell it's doneAlmost no water drips when you squeeze the vegetables.
4
Make the dressing
- Put the tofu in another large bowl and mash with a spatula or fork until smooth
- Add 2 tbsp ground white sesame seeds, 1 tbsp sugar, 1 tsp soy sauce and a pinch of salt, and mix well
How to tell it's doneNo big lumps of tofu, the whole thing is light beige, and the sesame is evenly mixed in.
5
Toss together
- Put the vegetables from step 3 into the bowl from step 4 and gently mix it all with a spatula
- Taste it. If the flavor is weak, add a pinch of salt
- Water comes out of the vegetables over time, so toss them right before eating
ReadyPut on a plate. Eat it all the same day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
WateryNot enough draining in step 1, or not enough squeezing in step 3. Next time, after the tofu cools, press lightly on top of the paper towel to push the water out.
The flavor is flatIt needs more salt. Add a pinch at a time and taste each time.
The spinach tastes harsh or bitterIn step 2 you left it without putting it in cold water. Next time, put it in water right after boiling.
The spinach is dull in color or mushyIt was boiled too long in step 2. Next time, take it out after 1 minute total.
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